激厚 外酥內軟蔥油餅 媽媽的媽媽祖傳 Green Onion Pancake 1080p

Episode 8 of the Noodle Series: If you still have questions while making these, check out this episode for super detailed answers:

• 【101 Questions about Extra Thick Scallion Pancakes】Don't know how to knead the dough? It keeps sticking to your hands? How do you create layers? Can it be stored? Become...

When the vegetarian mom was still running her shop, she often served scallion pancakes as a final main dish. Customers would always say they were too full after the previous dish, but the scallion pancakes would always be devoured!

This scallion pancake recipe was taught to me by my mother, and I've improved it time and again. This method produces scallion pancakes up to one centimeter thick, crispy on the outside, with distinct layers inside, soft and fragrant, and chewy. Although thick, it's definitely not hard.

If you don't eat the five pungent spices, you can also add toon leaves inside; it tastes great too!

It's a bit difficult to make; it's a more advanced version of pasta.

But the more you practice, the better it will taste.

My recipe uses 100g all-purpose flour with 70g cold water. 400g all-purpose flour with 280g cold water makes two pancakes.